600g/1lb 5oz parsnips, peeled and roughly chopped

4 tbsp olive oil

50g/1¾oz lactose free butter

225g/8oz celery, thinly sliced

1 tbsp dried rosemary

750ml/1¼ pint lactose free milk

750ml/1¼ pint low FODMAP stock

salt and freshly ground black pepper


Preheat the oven to 200C/400F/Gas 6. Place the parsnips on a roasting tray with half the olive oil and toss to coat.

Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.

Heat the remaining olive oil and the lactose free butter in a large saucepan. Add the celery and dried rosemary, cover and fry gently for 3-4 minutes.

Add the roasted parsnip and the remaining ingredients. Bring to the boil.

Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

Transfer to a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Roast parsnip and rosemary soup
*We recommend the help  of a registered dietician
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